Occitanie, France
Escargots aux noix
Escargots aux noix are land snails baked with walnuts, garlic, and herbs, producing a tender bite with a nutty savory finish.
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Burgundy, France
Escargots à la Bourguignonne
Escargots à la Bourguignonne are snails baked in garlic-parsley butter until the shells and sauce are hot.
Provence, France
Escargots à la provençale
Escargots à la provençale are snails baked or simmered with tomato, garlic, herbs, and olive oil rather than parsley butter.